Fresh Chicken and Peanut Roll

This recipe is a fresh spring roll added with chicken and peanut. A delicious recipe with nutty and slightly sweet flavor. You can use the garlicky sauce or just a soy sauce.

Ingredients:

For the Filling:

2 cups minced chicken
3 pieces shallots
¾ cup roughly ground roasted peanut
4 cloves garlic, minced
1 red chili, minced
3 coriander roots, minced
2 ½ tbsp palm sugar
2 tsp soy sauce
2 tbsp fish sauce or to taste
2 tbsp oil

For the Rolls:

8 – 10 spring roll wrapper
Fresh coriander leaves
1 piece carrot, julienned
1 piece cucumber, julienned

Note: You can use any veggies of your choice.

Procedures:

1) Heat oil in the pan over medium heat. Add garlic, shallots, coriander roots, chili and sauté until aromatic.

2) Add chicken and stir fry for a few minutes or until chicken turns white.

3) Add soy sauce, palm sugar and fish sauce. Mix well.

4) Add ground peanut and stir fry for 1 minute or until all ingredients are mixed. Keep aside.

5) The spring roll wrappers need to be handled one at a time. Just thaw it in several minutes to avoid sticking together. Take one at a time to work on. Add stir fried chicken and peanut, carrot, cucumber and fresh coriander leaves. Close both edges and roll. Repeat the process to make other rolls.

6) Serve with sweet soy sauce with chili or make a fresh lumpia sauce.



Filipino Fresh Lumpia

Filipino Fresh Lumpia is a traditional Filipino dish. Lumpiang Sariwa, or Fresh Lumpia, are folded into a soft, crepe-like wrapper made with eggs. They contain a mixture of stir-fried ingredients, heavy on the veggies, Pork, and turnips, served with sauce and peanuts.

Fresh Lumpia Ingredients:

Filling:

• 1/4 kilo pork liempo, boiled and sliced
• 1/2 kilo shrimp, shelled
• 2 squares tokwa (tofu), cubed
• 1/2 cabbage, medium-sized, shredded
• 1 cup string beans, sliced diagonally
• carrot, cut into thin strips
• kinchay, cut lengthwise, half inch
• kamote, medium-sized, cut into thin strips
• lettuce leaves
• 3 tbsp. cooking oil
• 1 onion, sliced
• 1 garlic, crushed
• peanuts, finely chopped (for garnishing)

Lumpia wrappers:

• 1 egg, lightly beaten
• 1/2 cup water
• 1/4 cup cornstarch
• dash of salt
• oil to grease frying pan

For sauce:

• 1 cup brown sugar
• water
• cornstarch
• soy sauce

Seasoning:

• soy sauce to taste

Fresh Lumpia Cooking Instructions:

• Saute garlic and onions. Add pork and shrimp.
• When pork and shrimp are slightly cooked, add tofu.
• Add carrots, string beans, kamote, then kinchay and cabbage. Do not overcook.
• Season to taste. Cool before wrapping.

• To make lumpia wrappers:

Mix egg, water, cornstarch and salt thoroughly until smooth. Take about lA of batter to make each crepe (piece of wrapper). Brush some oil on a non-stick pan. Spread the batter thinly by turning the pan around. Cook only one side of the crepe over low heat. (Don’t keep the crepe too long on the pan as it will be toasted. When it turns slightly brown or small bubbles appear on the surface, it’s cooked.) Lift crepe off using a wide spatula, and place on wax paper. Stack cooked crepes with wax paper between them.

• To make sauce:

Dissolve cornstarch in water and soy sauce. Put brown sugar in a saucepan. Caramelize by stirring the sugar continually until totally melted. (Don’t scorch the sugar.) Add some water and simmer until the caramel is dissolved. Add cornstarch dissolved in water and soy sauce. Stir until mixture becomes smooth and transparent.

• To make lumpia:

Put 2-3 tablespoons of filling in lumpia wrapper. Roll wrapper and seal. Serve with sauce and finely chopped peanuts.

A versatile veggies soup for the family or friends during the cold weather. You can apply your ideas for this recipe.

INGREDIENTS

• 1 whole chicken, 4 1/2 to 5 1/2 pounds, cut into parts
• Salt
• 1 red onion, sliced in half
• One large 6-pound 9-ounce can of hominy (dried maize kernels), drained and rinsed
• 4 large cloves of garlic, peeled
• 1 to 2 Tbsp dried oregano (Mexican oregano if you have it)

Garnishes

• 1/4 whole cabbage, thinly sliced
• 1 tomato, cored, chopped
• 1 avocado, peeled, chopped
• 1 red onion, peeled, chopped
• 1 large bunch cilantro, chopped
• 1 large bunch watercress, chopped
• Mexican cheese, Queso Fresco, sliced
• Several red radishes, thinly sliced
• 2 limes, cut into wedges
• Chopped seeded jalapeno or serrano chiles, or other chile peppers
• Tostadas or tortilla chips

Procedures:

1) Place chicken pieces in a large pot, cover with about 3 quarts of water. Add one onion, sliced in half, and 1 teaspoon of salt. Bring to a boil, reduce heat to a simmer. Simmer uncovered until the chicken is tender and cooked through, about 20-30 minutes.

2) Remove chicken from pot, let cool so that it is cool enough to handle. Use a fork to pull chicken meat away from the bones. Set the meat aside and return the bones to the stock pot. Continue to simmer the bones, uncovered, for another half an hour.

3) Take 4 cups of the hominy (about half of the can) and place into a blender. Scoop 2 cups of the chicken stock from the stock pot and add it to the blender. Add 4 peeled cloves of garlic to the blender. Place the lid on the blender, cover with a towel so that you don't get burned, hold down the cover and blend until completely puréed.

4) Skim foam and excess fat from the top of the surface of the stock. Remove the bones and any solids from the stock pot and discard. Pour in the blended hominy to the pot. Add the remaining whole hominy to the pot. Add 2 Tbsp of crumbled dried oregano. Bring to a simmer and cook for an additional 20 minutes.

5) While the hominy is cooking in the stock, prepare the garnishes. Arrange on a large platter or in several small bowls. Right before serving, shred or chop the cooked chicken meat and add it back to the pot. Add salt to taste.

6) Serve chicken Pozole in individual bowls topped with the garnishes of your choice. Serve with tostadas (flat fried corn tortillas) or tortilla chips.

Source: Hank Antonio @Published Articles


Lower Carbohydrate Chicken Breast Tested Recipes Created Uncomplicated #ChickenWorld

Do you might have an curiosity in cooking? Or, have you been interested for a few of the reduced carb chicken recipes? If that's the case, then you've got found the proper page for your require. Why? Clearly, it's for that principal reason that in this article you'll uncover two of your favorite reduced carb chicken recipes that it is possible to add for your low carb chicken recipe assortment. It's also fascinating to know that these supplied very low carb chicken recipes are taken from the most trusted assets on minimal carb chicken recipes. So go through on for your wonderful advantage.

So right here is 1 in the great lower carb chicken recipes which will provide you with a sense of satisfaction before and after preparing it. Well, this reduced carb chicken recipe is named as Crunchy Pecan Chicken. Normally, this very low carb chicken recipe is a skillet chicken recipe that has a coating of floor pecans and Parmesan cheese. That is basically composed of one cup of floor pecans, ? cup of grated parmesan cheese, ? teaspoon of garlic salt, ? teaspoon of dried leaf basil that is crumbled, lemon juice for dipping, 4 boneless chicken breast halves that are also pounded to make flat and also in thickness, and 2 tablespoons of olive oil.

In terms of the procedures involved on this reduced carb chicken recipe, all you'll want to do is to mix the pecans, cheese, garlic salt and basil inside a substantial low dish. Then put the lemon juice in an additional minimal dish; dip the chicken in juice after which coat with pecan combination. After that, you warmth oil till moderately sizzling, and then add the chicken. The average period for every piece of chicken to be cooked is three to five minutes on each side or till golden. As simple as that!

The other notable minimal carb chicken recipe is what is referred to as Smacking Wings. Accordingly, this lower carb chicken recipe is about wings that are tangy and sweet edition of Buffalo wings. This is essentially composed of 16 chicken wings, ? cup of salad oil, ? cup of balsamic vinegar, ? cup of honey, 2 tablespoons of brown sugar, 2 tablespoons of cane syrup or dark corn syrup, 1 tablespoon Tabasco sauce, ? teaspoon of red pepper flakes, ? teaspoon of dried thyme, 1 teaspoon soy sauce, ? Worcestershire sauce, ? teaspoon cayenne, and ? teaspoon of ground nutmeg. The instructions for this lower carb chicken recipe are just so easy and short. You simply need to lower off and discard the bony wing suggestions, and minimize the remaining wings in half. Then in a big bowl mix the remaining elements and blend well. Marinate the wings in this mixture for one hour inside the refrigerator and then grill inside a medium heat for 15 to 20 minutes.

Chicken is the main meat in the diet of most meat eaters since it is less costly than other sorts of meats and since it may be cooked in so many different methods. Frying is possibly the most recognized technique of them all for cooking chicken but there are numerous others including roasting, jerking, barbequing and baking.

Particularly for an individual mindful of the fat and cholesterol that fried chicken can contain, these other ways are really good choices nevertheless the one we will focus on mainly is baking.

Required Tools:

Paper towel
Sharp knife (optional)
Baking dish/roasting pan
Oven
Meat thermometer
Required Materials
Whole chicken cut into smaller parts/chicken breasts
Salt
Pepper
Fresh or dried herbs (oregano, thyme, tarragon or rosemary)
Olive oil
Marinade (optional)
Seasoning of your choice

Instructions:

(1) Preheat the oven to 350 degrees Fahrenheit; if you are using a whole chicken, get rid of the giblets in the inner hollow and then wash the chicken thoroughly with water. If you choose to slice the chicken into smaller portions, go ahead and do that now with a sharp knife; next pat the chicken dry using the paper towel and season the chicken thoroughly using the salt, pepper, herbs and any other seasoning you choose.

(2) Put the chicken in the baking dish/roasting pan and wipe it with the olive oil and marinade (if you choose to use it). You may additionally add herbs of your choice to the top of the chicken for added flavor and trimmings.
Put the baking dish/roasting pan into the oven with the chicken in it and leave it uncovered; bake the chicken at 350 degrees for 1-1½ hours or until it is golden brown and thoroughly cooked throughout.
To be positive the meat is cooked push the meat thermometer into the fattest section of the chicken; if the temperature shows 170 degrees or higher then the chicken can be removed from the oven. Another method to check if the chicken is cooked is to use a sharp knife and slice the fattest section of the chicken; if it is cooked the meat will not be pink and the juices running out of the chicken will be transparent.

(3) You can now serve the chicken by itself or with anything you desire; if you used a whole chicken let it to cool for 10 minutes before carving it. For a whole meal serve it with rice or mashed potatoes and peas or corn.

Tips and Warnings:

It is crucially essential that the chicken is properly cooked before you consume, partially cooked chicken can result in food poisoning and deadly parasites.

Be certain to clean all surface which the raw chicken touches including your hands to avoid contaminating other foods and utensils with any bacteria that can be on the chicken; soap and water will typically be sufficient but you can use a mixture of bleach or some other cleaning agent with water to make sure of a in depth clean.

To cut the rawness of the chicken cut a lemon in half and wipe it all over the chicken before you cook it; you may furthermore rub the chicken with vinegar, inside and out if it is a whole chicken. If you don’t mind the added sourness you can leave it as is, if you do mind, just cleanse the chicken again.

There are a couple variations of baked chicken available including baked sweet and sour chicken, baked chicken in mango sauce, or curry flavored baked chicken. If you want to try any of these variations you may look up a couple of the recipes available online.

Source: Barbara Baddox

Chicken Marinade for (Rotisserie, Grill, or Oven Chicken Marinade):

This marinade is for rotisserie chicken, but you can also marinade chicken parts (even boneless skinless breasts!) and cook in oven or on grill. It’s deliciously lemony and garlicky. A bit of vinegar makes it even brighter-tasting.

Yield: 1 marinade

Ingredients:

• 1/2 cup vegetable oil
• 1/4 cup fresh lemon juice
• 1/4 cup white wine vinegar
• 8 large garlic cloves, coarsely chopped
• 1 teaspoon turmeric
• 1 tablespoon hot paprika
• 1/2 teaspoon ground cumin
• kosher salt
• fresh ground pepper


Directions:

• Combine ingredients in a large zip lock bag and whisk or shake till blended.

• Add chicken to bag and shake until it is coated. Refrigerate for at least 1 hour and up to 4 hours.

• Scrape marinade off chicken (if using skinless), season generously with kosher salt and pepper and place in rotisserie, in oven or on grill.

• Cooking time will depend upon size of poultry pieces; do not let meat become dry;.

For Reference:

Whole fryer (3-4 pounds) 60 - 70 minutes; Whole Roaster (5-7 pounds) 22 minutes a pound, Butterflied whole chicken (3-5 pounds) 45-50 minutes; 450 degrees for first 15-20 minutes and then lower to 350 for remainder of cooking. Remove from oven when meat thermometer reads 175°-180°F; temperature will continue to rise as it stands.

Breast half, bone in (6-8 oz) 10-15 minutes a side; Breast half, boneless (4 oz) 8-10 min a side & (6-8 oz) 10-15 minutes a side; leg or thigh (8 or 4 oz) 10-15 minutes a side; Drumstick (4 oz) 8-12 minutes a side & (8-16 oz) 10-15 minutes a side; wings or wing drumette (2-3 oz) 8-12 minutes a side – Remove from oven when meat thermometer reads 175°-180°F; temperature will continue to rise as it stands.

Ingredients:

• 2 tablespoons olive oil
• 2 (2 to 3 pound) whole chickens
• 3 cups cooked white rice
• 1 cup raisins
• 1 onion, chopped
• 1 tablespoon ground turmeric
• salt to taste
• ground black pepper to taste

Directions:

1. Preheat oven to 350 degrees F (175 degrees C).

2. In a small skillet, heat two tablespoons of olive oil. When oil is hot, saute the chopped onion. Add turmeric and raisins. Saute. Add cooked rice and salt. Mix well.

3. Butter the outside of both chickens and sprinkle a little pepper on both. Stuff the rice mixture into both chickens. Place in a greased 9x13 inch baking dish and bake in preheated oven for about 1 hour (or until chickens are nice and brown and the juices run clear).

Sizzling Chicken and Cheese is quick and easy to make at home and tastes just like it does when you go out in any restaurant. Everyone loves chicken, so roll out this popular recipe for dinner tonight.

Ingredients:

2 4-ounce chicken breasts
2 tablespoon olive oil
1 teaspoon garlic, chopped
1/2 cup Chihuahua cheese, shredded
2 slices American cheese
Mashed potatoes
2 tablespoon garlic, chopped
2 tablespoon parsley, chopped
2 ounce olive oil
1 teaspoon red chiles, crushed
1/4 teaspoon black pepper
1/4 teaspoon salt
1 green pepper, julienned
1 red pepper, julienned
1 yellow onion, julienned

Instructions:

1. Combine all marinade ingredients, including 2 tablespoons garlic, parsley, 2 ounces olive oil, red chiles, salt and pepper. Place chicken breasts in marinade and refrigerate for 2 to 4 hours.

2. Pound chicken breasts to even thickness.

3. Slice peppers and onions and saute in olive oil. Season with salt and pepper.

4. Saute chicken breasts in olive oil over medium heat; cook evenly on both sides to a golden brown color.

5. Heat cast iron skillet on burner over medium heat until very hot. Place mashed potatoes on top portion of skillet. Place cheeses on bottom portion of skillet and cover with pepper and onion medley. Add chicken to top of pepper and onion medley, resting on potatoes. Top with chopped parsley. Serve "sizzling."

An awesome Indian food that really makes your meal an amazing one. Coconut adds to the zesty flavor of curry. You can make a spicy one if you like.

Ingredients:

8 pieces chicken drumsticks or thigh
1 medium size Onion, sliced thinly
4 tbsp Oil
8 tbsp natural yogurt
2 tbsp chopped fresh coriander
2 tomatoes, halved
2 potatoes, peeled and cut into slices
2 shallots, thinly sliced
2 red chilies, sliced into long strips
2 green chilies, sliced into long strips
Coconut Cream mixed with 250 ml warm water or ½ grated coconut mixed with 250 ml water and squeezed for 375 ml milk

Curry Sauce:

2 tbsp ground almonds
1 tbsp ground cashew nuts
30 gms fresh ginger
1 tsp chili powder
1 tsp ground cinnamon
2 cardamom seeds
¼ tsp clove powder
1 tbsp ground coriander
2 tsp ground cumin
¼ tsp ground tumeric

Procedures:

• To make sauce: put sauce ingredients into a blender with 200 ml water and liquidize until smooth.

• Put shallots and 2 tbsp oil into a small bowl. Cook on high for 2 to 3 minutes to lightly brown shallots. Set aside for garnishing.

• Put onions and 2 tbsp oil in a large bowl, cover with cling film. Cook on high for 4 minutes to soften. Add chicken pieces, spoon over the sauce. Add fresh coriander. Cover with cling film and cook on high for 5 minutes. Stir, add yogurt, re-cover and cook on medium for 20 to 25 minutes until chicken is tender. Stir twice. Uncover and leave to cool. Season to taste.

• Put tomatoes, potatoes and chilies into a bowl. Add coconut milk. Stir and cook on high for 5 to 8 minutes stirring twice.

• Mix above with chicken pieces. Leave to mature for at least 2 hours, preferably overnight.

• Reheat before serving.

Ingredients:

2 chicken cutlets Salt and pepper
Flour, for dusting 2 tablespoons oil
1/4 cup dry white wine 1 teaspoon minced garlic
1/2 cup low-sodium chicken broth 2 tablespoons fresh lemon juice
1 tablespoon capers 1 tablespoon butter
Lemon slices Fresh parsley, for garnishing

Yield: 2 Servings

Directions:

• Season 4 chicken cutlets with salt and pepper, dust with flour, and saute in 2 Tbsp. oil, 2-3 minutes on one side, flip and then saute 1-2 minutes with the pan covered. Transfer the cutlets to a warm platter; pour off fat from the pan.

• Deglaze the pan with 1/4 cup dry white wine and add 1 tsp. minced garlic. Cook until garlic is slightly brown and liquid is nearly gone, about 2 minutes.

• Add 1/2 cup low-sodium chicken broth 2 Tbsp. fresh lemon juice, and 1 Tbsp. capers, drained. Return cutlets to pan and cook on each side 1 minute. Transfer the cutlets to a warm plate. Add 1 Tbsp. unsalted butter and some fresh lemon slices to sauce in pan. Once the butter melts, pour sauce over cutlets. Garnish with fresh parsley.

With a whole host of seasonings, shawarma (also known as shawarma) is a delightful dish that comes to us from the Middle East and North Africa. Serve it with a garlic sauce or chili sauce, and expand your culinary horizons.

Serves: 4

Preparation Time: 10 min
Cooking Time: 20 min

Instructions:

• 2 pounds boneless chicken (thigh, breast, leg mixture)
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cardamom
• 1/4 teaspoon ground cloves
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground black pepper powder
• 1/2 teaspoon salt
• 4 cloves garlic, crushed
• 1 onion, finely chopped
• 1/4 cup lemon juice
• 1/2 cup water
• 1/8 cup white vinegar
• 1/8 cup olive oil

Procedures:

1. Slice chicken very thinly (or pound) into circles about 4-1/2 inches.

2. Mix nutmeg, cardamom, cloves, cinnamon, pepper, salt, garlic, onion, lemon juice, water, vinegar, and olive oil.

3. Pour over chicken. Leave in covered container in refrigerator overnight.

4. Remove chicken from marinade and arrange slices on the grill. Grill, turning once, so it is browned on both sides.

Marinade:

1 Tbsp coriander seeds
2 tsp whole black pepper
1 tsp cumin seeds
6 clove garlic
2 inches ginger
3 Tbsp vegetable oil
1/4 cup water
juice from 1 lemon
1 tsp Reshampatti or similar hot red chili (or cayenne)
1 tsp paprika
1 1/2 tsp salt
2 lbs boneless chicken


Directions:

1. In a preheated cast iron pan, toast the coriander, black pepper and cumin until they are cooked but not burned. Usually no more than a couple minutes. Immediately grind in a spice grinder.

2. Blend the toasted spices and the rest of the marinade into a puree.

3. Cut the chicken into bite size pieces.

4. Marinate chicken for at least 2 hours

5. If using bamboo, soak the skewers for 30 minutes. Thread the chicken onto the skewers.

6. Grill the skewers. After the second turn, coat the skewers in ghee or butter.